Daikon and Carrot Pickle Bowl

Korean-style pickles don't need much fuss to turn into a full bowl. Daikon and carrot ferment together in a simple brine, then get piled over rice with whatever else is in the fridge. It follows the same pickle-plus-grain logic as our sauerkraut reuben bowl, just with a different fermented vegetable doing the work.

Ingredients

• 1 lb daikon radish, cut into 1/2-inch cubes
• 2 carrots, cut into 1/2-inch cubes
• 3 tbsp sea salt
• 4 cups filtered water
• 3 garlic cloves, smashed
• 1 tbsp grated ginger
• 1 tsp sugar
• 2 cups cooked short-grain rice, for serving
• 1 soft-boiled egg per bowl (optional)
• 1 tbsp toasted sesame oil
• Sliced scallions and sesame seeds, for garnish

Instructions

1. Dissolve sea salt in filtered water to make a brine.
2. Pack daikon and carrot cubes into a clean glass jar with garlic, ginger, and sugar.
3. Pour brine over the vegetables until fully submerged, leaving an inch of headspace.
4. Weigh vegetables down, cover loosely, and leave at room temperature for 2-3 days, tasting daily until pleasantly sour and slightly effervescent.
5. Once fermented to your liking, refrigerate.
6. To serve, scoop warm rice into bowls and top generously with the fermented daikon and carrot.
7. Add a soft-boiled egg, drizzle with sesame oil, and garnish with scallions and sesame seeds.

Nutrition Facts (per serving)

Crunchy, tangy, and it only gets better with age.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.